An easy recipe for a gluten-free birthday cake. A soft and moist gluten-free vanilla cake with a chocolate buttercream frosting. The recipe also has a dairy-free option.
Gluten-Free Birthday Cake
This gluten-free vanilla cake with sprinkles and chocolate buttercream makes the perfect birthday cake! This cake is so easy to make, and you only need a few simple ingredients. I promise once you try my recipe for this gluten-free yellow cake, you won’t go back to box mixes again!
My kids love a funfetti cake, and this cake has plenty of sprinkles both inside the cake, and of course, sprinkled on top of the chocolate buttercream. You can see just how easy this gluten-free yellow cake is to make in the recipe video.
How To Make Gluten-Free Birthday Cake
- Preheat oven to 350°F. Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl, cream the butter and sugar until smooth. (photo 1)
- Add eggs and vanilla extract and mix until fully combined and smooth. (photo 2)
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth. (photo 3)
- Stir in the gluten-free sprinkles. (optional)
- Pour the cake batter into the lined cake 8-inch cake pans. (photo 4)
- Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Make chocolate buttercream frosting from the steps below. (photo 5)
- Allow the cakes to completely cool before frosting. I like to use a baking cooling rack. (photo 6)
- Store leftovers in an air-tight container.
How To Make Chocolate Buttercream
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In a large bowl, cream butter until smooth with a stand-up or hand mixer.
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Add the pure vanilla and almond extract to the butter. Mix until fully combined.
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Add the cocoa powder and mix until fully combined.
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Add the powdered sugar, one cup at a time, to the butter mixture and mix until fully combined.
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Add the milk to the frosting and beat until smooth and spreadable.
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Place the first cake on a plate or a cake plate.
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Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
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Place the second cake on top of the frosted first cake.
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Frost the top and side of the cake with the remaining frosting.
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I decorated the top with gluten-free sprinkles and frosting flowers using a Wilton 1M tip.
Tips For Baking Gluten-Free Cakes
- Line the bottoms of the cake pans with parchment paper. Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
- Use gluten-free cooking spray to grease the cake pans. I like coconut oil cooking spray.
- Allow the cakes to cool in the pans for 10 minutes and then finish cooling on a cooling rack.
- Allow the cakes to completely cool before your frost it.
Can You Freeze Cake?
Yes, you can! It’s really easy to freeze cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag.
The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
Gluten-Free Sprinkles
Not all brands of sprinkles are gluten-free, so make sure to check the labels. I normally buy either Wilton or Walmart’s Great Value brands of sprinkles. You can find these brands of sprinkles at Walmart and craft stores like Hobby Lobby.
Can I Make Cupcakes With This Recipe?
I have an easy recipe for Gluten-Free Vanilla Cupcakes. It takes all the guesswork out of converting the recipe. You can add 2 tablespoons of sprinkles to the batter and choose if you want chocolate or vanilla buttercream.
Gluten-Free Flour
I like baking with a cup for cup all-purpose gluten-free rice flour blend. A cup for cup rice flour blend is one that is made up of rice flour, starches and already has xanthan gum.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier!
Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do, you will get a gummy cake!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free cake recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. It is always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid.
Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Dairy-Free Baking
I have also included a dairy-free option for the gluten-free birthday cake. There are three of us that are dairy-free in my family (me included), so I always try and include a dairy-free option to my recipes.
I used Smart Balance butter and unsweetened almond milk for the dairy-free option. So, now you too can enjoy a gluten-free and dairy-free birthday cake. I promise that the cake is just as delicious made with dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are coconut oil, Smart Balance butter, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free Yellow Cake
You don’t need a box mix to make a homemade gluten-free yellow cake. This gluten-free cake recipe is the best birthday cake! Who can’t resist the classic vanilla cake covered in chocolate buttercream with lots, and lots of sprinkles?
More Gluten-Free Dessert Recipes For You To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
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Gluten-Free Birthday Cake {Dairy-Free Option}
Ingredients
- ⅔ cup unsalted butter, softened dairy-free use Smart Balance butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 ¼ cups gluten-free all-purpose rice flour blend with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 3 ½ teaspoons gluten-free baking powder
- ½ teaspoon salt
- 2 cups milk dairy-free use unsweetened almond milk, cashew or coconut milk
- ¼ cup gluten-free sprinkles (optional)
Chocolate Butter Cream
- 1 cup unsalted butter, softened dairy-free use Smart Balance Butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup cocoa powder
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 3 tablespoons milk dairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
- Preheat oven to 350°F . Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl cream the butter and sugar until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Stir in the gluten-free sprinkles. (optional)
- Pour the cake batter into the lined cake 8-inch cake pans.
- Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cakes to completely cool before frosting. I like to use a baking cooling rack.
- Make the chocolate buttercream using the steps below.
Chocolate Buttercream
- In a large bowl, cream butter until smooth.
- Add the pure vanilla extract and pure almond extract and mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powder sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
Video
Notes
- I used Pillsbury gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option use Smart Balance butter and unsweetened almond milk.
- Store leftovers in an air-tight container or freeze for up to 3 months.
- To freeze: wrap the completely cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag. The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
- Mama says, "Check all of your labels!"
Elise says
I made the cake portion of this recipe. Because I used a homemade gluten free flour that contained sorghum I added 1/4c extra flour per each cup called for in the recipe. So I added 1/2c to the recipe, totally 2-3/4c. It turned out great! Brought it to a friends hang out and everyone enjoyed it. 😀 Thank you for the recipe!
Christine says
I made this cake gluten and dairy free. I used bobs red mill 1:1 flour and earth balance vegan butter sticks. Batter seemed very watery and ended up baking it for 50 minutes. Not bad! Also made frosting, very good but does not need almond extract in my opinion. Thanks for the recipe!
Audrey says
Hi Christine! I am so glad that you enjoyed the cake. The batter was watery because the Bob’s red Mill 1:1 flour has sorghum in the blend and does not absorb liquid the same as the Pillsbury gluten-free flour that I bake with. You are so welcome I love sharing the recipes I make for my family and helping others.
Mara says
The cake was good! I made it for my brother’s birthday yesterday. It tasted great, but it was a little but too moist, but other than that, it was yummy! Thank you Audrey. ?
ELLEN KELLY says
Excellent! I shared it with family and friends, whether gluten-free or not!